Qishan special noodles in Shaanxi -- susaozi sour noodle soup

Qishan special noodles in Shaanxi -- susaozi sour noodle soup

Introduction:

"When it comes to saozi noodles, I can't help thinking of Qishan. Because Shaanxi Qishan's saozi noodle is famous for its good quality! Saozi noodle is a kind of traditional characteristic pasta in Longdong and Guanzhong areas, with a long history, especially Qishan saozi noodle. Qishan saozi noodle is famous for its thin, gluten, light, fried, thin, Wang, sour, spicy and fragrant. Qishan saozi noodles pay attention to long and thin noodles, even thickness, saozi fresh, soup oily ruddy, delicious, rich and not greasy. The characteristics of saozi noodles are that the noodles are particularly long and thin, and the thickness should be uniform. The produced saozi noodles are fresh and fragrant. The soup is heavy, sour and spicy. After mixing, the noodles are more tender and refreshing, suitable for all ages. Moreover, saozi noodles play a very important role in Guanzhong area. In rural areas, families usually eat saozi noodles for weddings, funerals, birthdays, festivals, and even for welcoming close relatives and friends. There are two kinds of saozi noodles, meat saozi and plain saozi. Generally, most of them are meat bashful, but some people prefer plain bashful, such as myself! I just like the appetizer's sour soup. Especially in such hot and cold days, when it's cloudy and sunny, a bowl of steaming hot sour soup and saozi noodles can make you feel comfortable from your stomach to your heart. "

Production steps:

Step 1: clean all kinds of vegetables and drain the water. Dice the bean king, carrot and dried bean curd. Cut as small as possible.

Step 2: peel and dice the potatoes, wash and remove the starch.

Step 3: cut onion, ginger and garlic. Let the garlic sprouts out first.

Step 4: break up the eggs and spread them into omelets. As thin as possible, the thinner the better.

Step 5: cut the omelet into diamond cubes and set aside.

Step 6: oil the wok, saute the green onion and ginger.

Step 7: saute until fragrant and stir fry with beans, potatoes and diced carrots.

Step 8: add a small amount of water to cook the potatoes.

Step 9: add dried bean curd, stir fry well and set aside.

Step 10: take another pot, pour oil, add three spoonfuls of hot pepper noodles to make it fragrant.

Step 11: after the oil smokes, pour in the fragrant vinegar to stimulate the fragrance. The vinegar must be more.

Step 12: fry in vinegar for half a minute, add a large bowl of cold water to boil, and pour in the previously fried vegetables.

Step 13: add appropriate amount of thirteen spices and put more.

Step 14: add some soy sauce and simmer for two minutes.

Step 15: season with salt.

Step 16: pour in the cut egg. Stir well, and then the sauce is ready.

Step 17: turn the light fire to keep the temperature.

Step 18: add proper amount of water to the skillet, bring to a boil and add noodles.

Step 19: after the noodles are cooked, put them into a bowl and pour them with saozi

Step 20: Sprinkle with minced garlic, and a bowl of hot and fragrant Suozi noodles in sour soup is ready.

Materials required:

Noodles: proper amount (fresh leek leaves)

Carrot: right amount

Potatoes: moderate

DouWang: right amount

Dried tofu: right amount

Scallion: right amount

Ginger: moderate

Garlic sprouts: right amount

Eggs: right amount

Dried chili noodles: right amount

Thirteen spices: appropriate amount

Soy sauce: moderate

Salt: right amount

Note: 1. The key of this saozi noodle is the soup, which at least highlights the two characteristics of sour and spicy. 2. You can't cook noodles, or you won't chew them. 3. The garlic sprouts are sprinkled in front of the noodle table, which can retain the flavor of garlic sprouts and improve the taste.

Production difficulty: Advanced

Technology: fried

Production time: 20 minutes

Taste: hot and sour